Southwest Egg Scramble

8 large eggs, beaten

2/3 c. evaporated milk

1 c. shredded Mexican blend cheese, divided

2 tbs. diced green chiles

1/8 tsp. ground black pepper

2 8-inch or 3 6-inch corn tortillas, cut into thin strips

Mild salsa, sliced green onions, and/or chopped avocados, optional

1 can (15 oz.) black beans, rinsed & drained, optional

Combine eggs, milk, 1/2 c. cheese, chiles, and pepper in a medium bowl. Set aside.

Spray a large skillet with nonstick cooking spray. Place tortilla strips in skillet and heat until strips are lightly browned.

Pour egg mixture into skillet. Cook, stirring frequently, until eggs are cooked. Sprinkle with remaining cheese.

Garnish with salsa, onions, and avocados if desired. Serve with beans if desired.

4 servings